Directions:

Preheat the oven to 400˚F. Butter a 9-inch round cake pan with 2-inch sides and then dust it with flour, shaking out any excess.

In a large bowl, combine the eggs, lemon zest, cinnamon, and granulated sugar and whisk together until smooth and foamy. Add the almonds and mix well. Add the flour a little at a time, mixing well after each addition. Continue to mix until all the ingredients are fully incorporated and the batter is smooth.

Transfer the batter to the prepared pan. Bake the cake for about 30 minutes, or until a knife inserted into the center come out clean. Remove from the oven and, holding the cake pan 6 inches above a countertop, drop the pan into the counter. This simple dropping action “shocks” the cake, making it easier to remove from the pan.
Transfer the cake to a wire rack and let cool in the pan to room temperature. Run a knife around the inside of the pan to loosen the cake side and then invert the cake onto the rake and lift off the pan. Place the cake upright on a serving plate. To serve, dust the top with confectioners’ sugar, with or without a scallop-shell stencil.